Ras el Hanout Spice MixNov 27, 2020 ● By Stephanie Hafferty
photo by Stephanie Hafferty
This is lovely sprinkled onto roasting vegetables or added to falafel mixes, soups, stews and tagines.
1 tsp cumin seeds
1 tsp ground ginger
1 tsp coriander seeds
1 tsp ground nutmeg
1 tsp turmeric
1 tsp fennel seeds
2 tsp cinnamon or 1 cinnamon stick, ground
1 tsp smoked paprika or red pepper flakes
1 tsp black peppercorns
1 tsp cayenne (optional for spicier version)
5 star anise
½ tsp ground cloves
Seeds from 10 cardamom pods
1 tsp dried rose petals
Dry roast the cumin, coriander, peppercorns, fennel and star anise in a cast-iron skillet until lightly toasted. This takes a minute or two and smells gorgeous. Cool and mix with the other ingredients, grinding in a pestle and mortar or spice blender until the mixture resembles a fine powder. Store in a glass-lidded container. This spicy mix is good for up to six months.
Recipe courtesy of Stephanie Hafferty.
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